Instant Pot Chicken and White Bean Soup
Ingredients
The soup base
-
1–2
tablespoon
olive oil
-
1
large
onion, diced
-
1
stalk
celery, chopped
-
4–6
cloves
garlic, rough chopped
-
1–2
tablespoon
fresh rosemary, chopped
-
1
leaf
bay leaf (optional)
-
1
cup
dried beans (white, cannellini, pinto, kidney, heirloom)
-
4
cups
chicken stock
-
1½
teaspoon
salt
-
to taste
crack pepper
-
squeeze of
lemon
The protein
-
1
pound
boneless, skinless chicken breast or thighs
Garnishes
-
to taste
fresh Italian parsley
-
to taste
avocado
-
to taste
sour cream
-
to taste
chili flakes
Instructions
- Sauté the oil, onion, celery, and garlic in the Instant Pot for 5 minutes until fragrant.
- Add the remaining ingredients except for the lemon, stir well, and set to cook on high pressure for 30 minutes.
- Release the pressure, shred the chicken using two forks, and stir the soup.
- Adjust seasoning with salt and pepper, and add a squeeze of lemon before serving.
- Garnish with parsley, avocado, sour cream, or chili flakes as desired.
Nutrition Facts (estimated)
Servings
6
Calories
317
Total fat
7.8g
Total carbohydrates
33g
Total protein
29.8g
Sodium
851.9mg
Cholesterol
60mg
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